I’ve recently begun making our own “Greek yogurt” from low fat yogurt. I often use it in recipes that call for sour cream or cream cheese. Sometimes I blend in finely minced garlic, and use it as a “cheese” spread it on bread. Or sometimes I use it as a base for a veggie dip. We even occasionally put a dollop of it on cake or gelatin in place of whipped cream for a low fat, creamy replacement.
I’ve made this thicker yogurt for decades, though before Greek yogurt became...

Pesto is one of my favorite Italian foods! It is a delightful, vibrant sauce used to coat pasta--and it's especially wonderful on fresh pasta! I often make triple batches of it in late summer, when my basil plant is huge, and freeze it to enjoy in the winter. The fragrance of fresh basil on a cold winter day...nothing like it!